Rosemary Chicken Breasts Brown Butter Balsamic Ravioli
Indulge in a gourmet fusion of flavors with this Rosemary Chicken Breasts with Brown Butter Balsamic Ravioli recipe. Succulent, perfectly seared chicken breasts are infused with the earthy aroma of fresh rosemary, creating a savory centerpiece for this dish. Paired with tender cheese ravioli coated in a rich, nutty brown butter and tangy balsamic glaze, this recipe is a harmonious balance of comfort and elegance. Finished with a sprinkle of Parmesan and fresh parsley, every bite is a delight for the senses. Ready in just 40 minutes, this recipe is perfect for an impressive weeknight dinner or date night at home.
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 2 sprigs Fresh rosemary
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 9 ounces Cheese ravioli
- 4 tablespoons Unsalted butter
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 3 tablespoons Parmesan cheese
- 2 tablespoons Parsley
Instructions
Preheat a large skillet over medium heat.
Season the chicken breasts on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add 2 tablespoons of olive oil to the skillet. When hot, add the chicken breasts and rosemary sprigs. Cook for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove and set aside to rest.
While the chicken cooks, bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
In the same skillet used for the chicken, reduce the heat to medium-low and add 4 tablespoons of unsalted butter. Melt and cook until it turns golden brown and develops a nutty aroma, about 3-4 minutes. Stir frequently to prevent burning.
Add minced garlic (2 cloves) to the brown butter and sauté for 30 seconds until fragrant.
Stir in 2 tablespoons of balsamic vinegar and the reserved pasta water. Mix well and let the sauce simmer for 1-2 minutes to thicken slightly.
Toss the cooked ravioli in the brown butter balsamic sauce, ensuring each piece is evenly coated.
Plate the ravioli and top with the rested chicken breasts. Garnish with freshly grated Parmesan cheese and chopped parsley.
Serve immediately.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 508 mg | 39% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
